About
This chicken and broccoli stir-fry is a great one-pan recipe perfect for busy weeknight dinners. You only need 20 minutes to whip up this flavorful dish, making it the ultimate Keto chicken meal prep recipe.
Easy stir-fries like this one are perfect for Keto meal prep. To prepare this low-carb chicken and broccoli dish, you will start by cutting the broccoli into bite-sized pieces and pan-frying them until golden. Then, take the broccoli off the heat and cook the ground chicken with fresh garlic and ginger until caramelized and fragrant. In the meantime, prepare a sauce by whisking together tamari, sriracha, sesame oil, rice vinegar, and liquid stevia. Once the chicken is cooked through, return the broccoli to the skillet along with the sauce. Give it a quick mix, then let it cool before dividing them into 4 containers.
Can you use chicken breasts instead of ground chicken?
You can definitely use chopped boneless chicken breasts for this recipe, but using ground chicken saves you time and effort. Ground chicken also has a higher fat content than lean chicken breasts, making this dish more flavorful and satiating.
What can you serve this meal with?
The flavors of this dish are subtle and balanced, which makes it delicious on its own. However, you can serve it with cauliflower rice or inside lettuce cups if you prefer more freshness.
How to adapt this dish to a vegan diet?
Instead of chicken, you can use firm tofu or pea protein crumbles. To prepare the tofu, place it in the food processor until the texture resembles ground chicken, then resume with the steps as they are. If you want to use pea protein crumbles, soak them in the recommended amount of water, then carry on with the same steps as well. Both of these variations make excellent vegan Keto meal prep ideas.
Ingredients
- 3 tablespoon peanut oil
- 200 g broccoli, raw
- 1 clove garlic
- 1 slice – 1" diameter ginger
- ½ teaspoon chili powder
- 500 g ground chicken meat
- 4 tablespoon tamari sauce
- 1 tablespoon hot chili sauce (sriracha)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 5 Drop liquid stevia
- 1 medium – 4 1/8" long scallions
- 2 teaspoon sesame seeds
- 1 teaspoon nigella seeds ( black sesame seeds )
Instructions
- To a skillet over medium heat, add 1 tbsp of oil. Chop the broccoli into small florets, and add them to the pan. Leave untouched for 1-2 minutes to develop a golden color on the bottom, then stir and continue cooking for 3 more minutes. Transfer to a plate.
- Add the remaining oil to the skillet. Finely chop the garlic and ginger and add them to the pan. Cook for 1 minute, stirring continuously, until fragrant.
- Add the ground chicken to the pan, and turn the heat up to high. Break up the meat using a wooden spoon, and cook for 5-7 minutes, stirring occasionally. Add the chili powder.
- While the chicken is cooking, prepare the sauce. Add the tamari, sriracha, sesame oil, rice vinegar, and stevia to a small bowl. Whisk until combined.
- Pour the sauce over the chicken. Add the cooked broccoli and stir everything together. Cook for another minute until no liquid remains.
- Let the chicken and broccoli dish cool for 30 minutes. Portion it out into 4 microwave-safe containers. Thinly slice the scallion and sprinkle it over the chicken along with the sesame seeds and nigella seeds. Cover and store in the fridge for up to 4 days.
Nutrition Facts
- Servings: 4
- Calories: 404.7kcal/1693.3kJ (per serving)
- Fat: 28.5g (per serving)
- Carbs: 6.7g (per serving)
- Protein: 33.1g (per serving)
